Raw chocolate and maca molten lava cake

Chocolate fondant made healthier! Olivia Wollenberg's delicious melty lava cakes taste amazing and are made with dates, almond butter and avocado in place of refined sugar….

Note: This molten lava cake is raw, requiring no baking at all (although it can be slightly heated in a low oven for 10 minutes if preferred).

Ingredients (makes 6 cakes)

Softened coconut oil, for greasing the dishes

cakes

200g blanched almonds

70g rolled oats

325g soft pitted Medjool dates

4½ tablespoons cacao powder

4 tablespoons maca powder

3 tablespoons maple syrup

¼ teaspoon salt

For the molten sauce

1 ripe avocado

6 tablespoons maple syrup

3 tablespoons cacao powder

3 tablespoons maca powder

4 tablespoons almond butter

2 tablespoons softened raw coconut oil

MethodTo make the cakes

Grease the muffin tins with coconut oil.

Mix all the cake ingredients in a food processor until well mixed and sticky.

Using your hands, use three-quarters of the mix to line each hole in a muffin tin with the mixture, covering the bottom and the sides of the hole only and leaving the top open. Alternatively, use rubber muffin moulds if you have them.

To make the molten sauce

Make the sauce by mixing all the ingredients in a food processor until thick, creamy and well mixed.

Spoon 2 tablespoons of the sauce into each cake case and then cover with the remaining cake mix as a lid, ensuring the edges are stuck together.